Marinade both sides of the chicken breasts with salt and pepper (mine was garlic salt). Heat 2 tbsp of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside

Add additional 2 tbsp of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 min. Pour in wine (or chicken stock), then let it bubble up and reduce for 2 mins. Add half-and-half, cream (mine was milk and cream)and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few mins. If it gets too thick, you may thin it with a little chicken broth

When the sauce looks good, remove it from the heat. Add parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken (I didn't do this, instead I arrange the chicken slices on top of the pasta right before serving) and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it)